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Macaron Tutorial

Wednesday, July 20, 2011

Don't judge but a slice of this white nectarine galette has ben breakfast for the past two days. Tomorrow also. Even though we are taking a road trip cross country, B. requested I'd pack the galette along for the ride. I am not that interested in breakfast usually. Unless there is pie. Or eggs and bacon. These would seriously get me in trouble. As a gourmande through and through, I'd happily sit down and cut myself a not-so-shy piece of pie if you'd let me. Especially when filled with juicy white nectarines from the farmers market.

The moment I took this one out of the oven, I made another one. Certain that we would appreciate waking up to share a piece while sipping our coffees. We are indeed on the road, heading to The Pionneer Woman’s Ranch. The macaron and photo workshop weekend is finally here! And well, instead of spending time in airport, airplanes and muttering over missed flights and too short connections, we decided to pack up the van and take a littlelong trip out West.

I did leave a few goodies and cookies for the house sitter but not this pie. Nor the leftover sautéed chanterelles we shared for lunch under the shade of a huge oak tree in the middle of nowhere Alabama. Nor did I leave the couple of servings of the quinoa and fig tabouleh our gluttonous selves could not finish the night before we left. All three were packed up and enjoyed quietly. And well.

It’s been ages since Bill and I went on a long road trip together and when I mentioned the trip to Ree he turned to me with a big bright smile “I am free that week! Let’s just get in the car and see the country!”. I gotta love his enthusiasm because if you know me, you also know that I fall asleep the minute I get in the car. There is something with enclosed spaces that make me go “ka-plunk” asleep. I feel terrible about it. Really!

There is nothing I enjoy more than having the time to catch up with Bill as we pass through towns along this big vast American soil.I just love this place. Its complexities and diversity. Its textures and personas. So far, I am doing good on this trip. Proof is that I am writing this as he drives. We have been able to catch up on family stories as we drove through South Carolina, Georgia, Alabama and now Mississippi.

We just enjoy those rare moments now when both our schedules allow for some free time together. What can I say... Fourteen years have passed since our first excursion together and we still dig just being with the other. In the moment. And I want to believe it’s not only because of the delicious foods I pack up when we head out.

These four recipes are perfect for a picnic, on the side of the road, at the local park or even on a hot day at the beach. They pack easy and well and last a while since they are better at room temperature. As I was preparing them, I wanted nothing less than to set aside some time to pull out a blanket in the backyard and have an impromptu picnic by the creek. But there was more cooking to be done before heading out!

When Jason at the market said he'd have freshly picked chanterelles, I literally jumped in my seat. My mind going only in one direction. Chanterelles sauteed in butter with garlic, parsley, salt and pepper. Served on toast with a sliver of pecorino. That's all I could think about. This is by far my favorite way to enjoy wild mushrooms.

This salad of heirloom tomatoes, thinly sliced zucchini and feta is actually a take on a salad I ate while in Salt Lake City during a pot luck. The original version featured zucchini, sliced thin, with feta, dill and a drizzle of olive oil. I loved the combo so much that I started my own riff on it as soon as I got home. My advice? Make more than what you think you will need. You'll eat it all. And more!

The quinoa and fig tabouleh is an interpretation of a recipe from Elle a Table. I was intrigued by adding figs to a savory grain salad. Figs and savory are opposites and harmonious at the same time. Such a perfect fruit to pair up with tomatoes, mint and lots lemon juice! We are full blown in fig season down here and I can't stop filling my basket with them.

I think the most doubting soul that the combo would work was Bill but as soon as I was done taking those pictures, I handed him a spoonful and before I knew it, I was almost prying the bowl from his hands so we would have some left for dinner! The tabouleh also works great with millet or other whole grains.

I will try to post some pictures and updates of the weekend on the ranch as soon as I get back, if not sooner! Have a great rest of the week!White Nectarine Galette:

Directions:Prepare the crustIn a large bowl, mix together the millet, rice and sorghum flour. Add the powdered sugar and mix. Add the cold butter and mix with a pastry cutter or your fingertips until the mixture resembles coarse crumbs. Add the water, one tablespoon at a time and mix until the dough comes together in a ball. Flatten into a disk in between your hands and wrap in plastic wrap. Refrigerate 30 minutes (you can make it the day before too).

In the meantime, prepare the fruit:Cut the nectarines in half and remove the pits. Cut each half in thin slices. Mix them together in a large bowl with the herb, honey and cornstarch. Let stand 10 minutes.

Preheat the oven to 350F and position a rack in the middle.When ready to assemble, roll the dough in between sheets of plastic to about 1/8-inch thick to make a rough 9 to 10-inch circle. Place the nectarine slices inside that circle. Bring the edges over the fruit to create a 2-inch border or so and repeat the procedure until a complete border is created. Brush with the egg wash or some milk if desired (adds color to the crust), sprinkle with nuts with desired, and bake for about 30 minutes.

Instructions:In a large sautee pan set over medium high heat, melt the butter until it sizzles. Add the mushrooms, garlic, parsley, salt and pepper and cook until nicely colored, about 8-10 minutes. Let cool slightly and spoon a bit of that mixture onto pieces of toast with a little sliver of cheese. Serve warm.

Instructions:Combine all the ingredients together and let sit in the refrigerator at least a couple of hours before serving so all the flavors have time to meld together. ---------------------------------Quinoa and Fig Tabouleh, adapted from Elle A Table:

Instructions:In a large pot, bring the quinoa and water to a boil, reduce the heat and simmer, covered until all the water has been absorbed (about 20 minutes). Remove from the heat, fluff with a for and place in a large bowl to cool for 20 minutes.Add the figs, tomatoes, green onions, mint, lemon juice. Add salt and pepper to taste and the oil. Let sit at room temperature for another 20 minutes and refrigerate after that if not consumed right away.

Road trips are adventurous and fun, especially if you take them with your guy! It sounds like you had the most wonderful time on the road Helene.All your recipes look amazing. That galette though stole my heart. I love white peaches.Magda

I'm very happy with all these recipes, but the peach tart and the fig salad are the winners for me. I have some quinoa left and I think this will be on the menu soon. I'll probably add some honey too it too, since I happen to have a very sweet tooth. Thank you and have a wonderful trip/weekend!

I completely echo your sentiments about a road trip. It seems to be a time when one can get beyond the mundane demands of the household and talk about things that always linger on the horizon of the day's ordinary. You elevate road trip food past the next level! Can totally imagine stopping at a city park in Small Town USA to enjoy your beautiful fare under enormous shade trees. Have a fabulous weekend!

Stunning visuals. Eye candy with my morning coffee. That chanterelle sauté would right up my alley. I just posted about figs today. You're right, the savoy/sweet combination works well for figs. Cannot wait to see your stories from Ree's ranch!

I was just whining to my 10 year old daughter that I didn't win the weekend at the Ranch this morning (ha ha) and she told me "don't think about it mommy and you won't feel sad" ..good advise from a 10 year old... anyway... A couple hours later now I googled "gluten free apricot pie/tart" ... and here I am on your blog... *sniff* ... now I will go and make your tart crust and fill it with apricots... =) Enjoy the wonderful road trip to the Ranch and back! Blessings!

Each of your recipes are such an inspiration for me! I just received your book from Amazon (I live n Italy and it took a little bit), and I already love it. Each piece of advice you give is soo precious. I have some problems in my photography I need to solve, and I am sure that following your suggestions and tips I am going to improve! You give me so much encouragement and motivation to go on and learn. Thank you so much.

You make my heart sigh with this: words, story and food.Hope the drive is fabulous. We love doing that to ... we head out next Thursday in a 26 ft U-Haul for Michigan.Breeze thru Dallas, we could put you up!

It all looks wonderful, especially the part about sitting under a tree enjoying leftovers together. I'm a huge fan of figs- they've been tempting me at the market and I think it's time to answer their call.

We're traveling from northern Australia to southern Australia by car soon and I know that's exactly how I'll be. I'll fill the car with goodies *just in case* - like there won't be a place to buy anything along the way. (not)

More importantly, I'll sleep from Queensland to Victoria. It's the best way for me to catch up on sleep because I can't stay awake in the car either.

It's amazing what you are able to communicate with your photos. Temptation, taste of home, closeness to nature, the essence of the ingredients. I love the way you take pictures. I am definitely your fan !

What beautiful sentiments about your time together. :) Some of my most cherished bonding with my husband has occurred over road trips.Your fig & tomato quinoa dish is scrumptious. I don't have fresh mint on hand but have plenty of fresh basil from farmer's market, so I used this instead. I love how the honey notes of the figs play with the tartness of the tomatoes -- lovely! A definite keeper.

I do feel asleep in cars too. It's like a lullaby, that soft and mellow noise made driving and passing by places and peoples and flowers and clouds. But I always wake up to eat. Especially if there's something delicious as those things you brought.

i am ashamed to say, but I have not been to your blog in a while...didn't realize how much I missed it and you. everything you do, you do with your heart and your essence and I am just in awe of your spirit!! I will be back for more!